Nutrient sources in non‐manual and manual occupational groups. Results from the Scottish Heart Health Study (SHHS)

Abstract

The food sources for the macro‐nutrients and the antioxidant vitamins in the diets of non‐manual and manual occupational groups were assessed. Nearly 10,000 men and women aged 40–59 years completed food frequency questionnaires as part of a study of risk factors for coronary heart disease (the Scottish Heart Health Study). Twenty‐five food groups are identified and their percentage contribution to each of the nutrients are reported. Clear differences in the nutrient sources occur between both the sexes and the social class groups. Quantitatively, the top four food items for men are alcoholic drinks, milk, potatoes and bread, and for women are milk, bread, fresh fruit and potatoes. Meat products (as distinct from carcass meat) and hard margarines are responsible for most of the differences in total fat, and saturated fat intake between the social class groups. Key differences occur in the percentage of vitamin C and fibre from fruit juice, fresh fruit, green vegetables and potatoes. The importance of carrots to carotene intake varies by social class and, in the manual groups, a greater percentage of vitamin E is derived from eggs and hard margarine than from soft margarine and vegetable oils. These data complement the findings that nutrient intakes differ between social class groups by highlighting the foods which bring this about. The information is relevant to dietitians and health educators who may wish to bring about dietary change in populations.